This easy quiche crust is my absolute favorite pie crust to use for quiche. This pie crust is made with butter and sour cream to add extra fat into the pie dough to ensure a tender flaky crust and no soggy bottoms on the quiche. It is extremely versatile and can be used for sweet or savory dishes.
The Best Pie Crust For Quiche
Having an amazing, easy, and versatile pie crust recipe is so important. I have tried many pie crust recipes (and there are many) but this one is by far my favorite! It always has a crisp crust that is nice and buttery.
The key to the best homemade crust for quiche is to have a little acid in the dough, enough fat so that gluten does not form and make the crust tough, and enough light layers so that it comes out tender and flaky every time. I have tested out many variations of this recipe and this one is my favorite and the one we use all the time.
This makes the best pie crust for any dish that you want a nice sturdy bottom that does not get soggy. Once you make this quiche pie crust, you will never deal with a soggy bottom quiche again.
This quiche pie crust recipe uses only butter and no lard or shortening so you will most likely have all the ingredients on hand.
I am sure most of you already have all of these ingredients in your pantry and fridge. Having all these ingredients on hand is another reason I love making this quiche crust.
Here is what you will need:
- All-purpose flour. Any brand will work.
- Unsalted butter. You do not want a salty crust so make sure to use unsalted butter.
- Cold water.
- Sugar. There is only a little and it helps the taste and texture so try to not leave it out.
- Egg. Only one. It helps strengthen the dough.
- Apple cider vinegar. The vinegar helps tenderize the dough.
- Kosher salt. Just a little.
- Sour cream. The sour cream adds to the fat in the pie crust which helps prevent gluten from forming.
That's it! I really feel like this is the best crust for making a quiche and I have tested many recipes here at home. This is like a flaky pie crust that is made with shortening except we are using butter.
The sour cream and butter in the pie crust really help increase the fat content so that it rivals those old-fashioned pie crusts.
How to make
Making this pie crust for quiche is so simple. If you can dump things into a food processor and mix then you've got this. Here are the steps:
- Mix butter and dry ingredients: Here you are just combining the butter and dry ingredients in a food processor until it looks like coarse sand.
- Add to a large bowl: Once the butter is well incorporated into the flour, just dump it into a large bowl and set aside while you work on the wet ingredients.
- Add wet ingredients: Mix together all of the wet ingredients (the vinegar, egg, water and sour cream) then add it to the dry ingredients.
- Mix well: Mix it all together until it forms a shaggy dough that just holds together. You are not looking for smooth. If you want a flaky crust, trust me on this.
- Divide quiche dough and form into discs: You want to divide the dough into 3 since this recipe makes 3 crusts. Don't worry, they freeze well so if you only want one now, you will have more easy meals another night 🙂
- Wrap and refrigerate: Wrap the dough and place int he fridge so it can harden back up a little bit. If you do not intend to use all of the dough at one time, you can just place some in the freezer right away.
Blind Baking Quiche
One important step when making a quiche is to blind-bake the dough first. Blind baking is when you press the pie crust into a pan, add some weights on top of the dough and bake for a short time before filling the quiche.
What does blind baking do for quiche
Blind baking will help the dough cook a little before a liquid is added on top of it. This extra cooking time without the quiche filling helps the dough set up a bit and prevents to the dough from becoming mushy and not baking properly.
Why do you need weights to blind bake
When you blind bake a quiche or pie for that matter, you need some sort of weights, often called pie weights to sit on top of the dough. This prevents the dough from filling with air and rising during the blind baking portion of the recipe.
If you do not have pie weights, dried beans work really well. If you do not have dried beans, you can use rice.
Just make sure to discard the beans or rice after using them.
How much does this recipe make:
This pie crust recipe makes 3 discs worth of crust which can make two double crust pies or four single crust pies. For example, if you are using this for a recipe that calls for a top and bottom crust like apple pie, then this would make two pies.
I like to make the full recipe and freeze the crust so I have them available when I need them. You do the work once and get to make use of them in more than one recipe.
Tips for making quiche crust
The key to a really good quiche pie crust is working with cold ingredients and making sure the butter is well distributed into the dough. The steps in this recipe will walk you through all of this.
This is the pie crust I use for my spinach and pancetta quiche , fruit pies, galettes, and pumpkin pie at Thanksgiving. It is really easy to make and worlds better than those pre-packed crusts you buy at the store.
You can use this quiche pie crust recipe anytime pie crust is called for whether it is in savory baking dishes like quiche or sweet recipes like pie.
- For a darker crust: If you like that golden brown look of pie crust when it comes out of the oven then using an egg wash is the way to achieve this. An egg wash will make the edges of your pie crust very golden brown. To make an egg wash just beat one egg in a small bowl then with a pastry brush, brush the egg wash around the edges of the pie crust before baking.
- For a lighter crust: To achieve a lighter-looking crust, you can use a cream wash. I sometimes like to do this is I am making tarts and then I add a little coarse sugar to the cream wash before baking. To do this, fill a small bowl with heavy cream and with a pastry brush, brush the edges of the pie.
- For the best of both Worlds, you can combine the two methods. This option is to make an egg wash with egg and cream. This is actually my favorite way to top most of my pies and my vanilla scones. The combination of the egg and cream ensures the pie crust edges do not get too brown. To make this just mix one egg and a couple tablespoons of heavy cream and brush the edges of the pie with it.
If you are not using all of the pie crusts at once (there are 3 that will be made) and you want to freeze them for a later time, just wrap the dough in plastic wrap or a sealed plastic bag and then place it in your freezer.
To thaw, just place frozen dough in the refrigerator overnight.
The very last step to make this easy pastry crust is to roll it out. Because it was placed in the fridge it will harden a bit.
Allow it a minute or two if necessary to allow the pie dough to become a little pliable so you can roll it out. Refrain from using too much flour on the work surface when rolling out the crust.
Use only enough flour so it does not stick.
Sour cream helps add fat to the crust which helps prevent gluten from forming. Too much gluten in a pie crust means a tough pie crust.
Vinegar or any acid helps the pie crust stay tender. Old-fashioned pie crust recipes almost always included vinegar or some type of acid.
The best vinegar for making a pie crust is apple cider vinegar. This type of vinegar is the least noticeable in flavor. If you do not have apple cider vinegar, white vinegar will work too.
This quiche pie crust is amazing with sweet and savory recipes that call for a pie crust. Here are some of my favorite ways to use it:
- Peach cobbler with pie crust
- Peach galette
- Strawberry galette
- Chorizo galette
- Apple galette
- Spinach and Pancetta Quiche
More Recipe Ideas
If you love this easy quiche pie crust recipe, you may like some of these recipes too:
Homemade Quiche Crust Recipe
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 4 cups all purpose flour I have used soft wheat and whole wheat too with great results
- 1 ½ cup cold butter cut your butter into cubes and keep in refrigerator until ready to use
- 1 egg beaten
- ½ cup ice water this is ½ cup of water with ice cubes in it to stay cold
- 3 tablespoon sour Cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt (or any salt)
- Mix all your dry ingredients into a large bowl4 cups all purpose flour, 1 tablespoon sugar, 1 teaspoon kosher salt (or any salt)
- Add dry ingredients to a food processor.
- Add the cold butter to the flour in the food processor and mix until butter is combined and looks like coarse sand.1 ½ cup cold butter
- Dump flour butter mixture into a large bowl and set aside.
- Now mix your egg, water, sour cream and vinegar in a medium bowl.1 egg, ½ cup ice water, 3 tablespoon sour Cream, 1 tablespoon apple cider vinegar
- Add wet ingredients to the flour butter mixture and mix until the dough just starts to come together. Coming together means that you can pick up a chunk of your dough, squeeze it together and it stays together. You may need to add an additional tablespoon of cold water if this does not happen. TIP: you do not want the dough to be smooth, just hold together.
- Once the dough has come together, dump out on to a lightly floured board and shape into a ball. Divide the ball into 3 sections and form into round balls.
- Take each ball of dough and shape into a ball and press down into a disc.
- Wrap each disc with plastic wrap.
- Refrigerate dough for 20-25 minutes to make the butter cold again (this helps with flakey layers)
- Once dough has been refrigerated, place it on lightly floured surface and fold it half.
- Lightly roll it into a small circle and fold it in half again. Roll it out to the size you need now and transfer to your baking pan that you are using.
If Making Quiche
- Blind bake the quiche crust for 10 minutes in a 350 degree oven.
- Remove and let cool.
- Add your quiche filling the bake according to recipe instructions.
For pie crust
- After you roll out the crust and place it in your pie dish, you add your pie filling and bake it according to the recipe instructions of the dish that you are making.
Nutrition Values are estimates only.See full nutrition disclaimer here